Hi everyone, well I have been trying so bad to keep up but I guess I missed a couple of pages. Well my question is on the Chocolate WASC it calls for 2 cups of coffee, do you add the coffee by itself or does the 2 cups include water in it? I have never made WASC nor the chocolate version. And also what can bettercreme be used for? I'm sort of new to all this. So any help would be greatly appreciated.

Hi everyone, well I have been trying so bad to keep up but I guess I missed a couple of pages. Well my question is on the Chocolate WASC it calls for 2 cups of coffee, do you add the coffee by itself or does the 2 cups include water in it?

It's 2 cups of brewed coffee , just like the coffee you drink at 3 am trying to finish a cake...

I modified the graham cracker cake to include fievel's honey suggestion, and I added bobwonderbuns cheese danish filling....

Macsmom...on the link that is attached to your postings, I see that it is your entire recipe list. Are you adding and modifiying it as you get new ideas??? I have your old list, when this thread started and I see it is a bit different. Also, how much does the batter fill?

Confession: I must admit that I have gotten into the habit of every morning while the coffee is brewing that I check this forum (yep first thing in the morning). I love seeing all the chatting about new flavors and every one trying new combinations...love it!

I modified the graham cracker cake to include fievel's honey suggestion, and I added bobwonderbuns cheese danish filling....

Macsmom...on the link that is attached to your postings, I see that it is your entire recipe list. Are you adding and modifiying it as you get new ideas??? I have your old list, when this thread started and I see it is a bit different. Also, how much does the batter fill?

I am constantly updating the file - everytime there is a new recipe or flavor idea, or when someone has made a recipe and suggested improvements.

Right now I think we're pretty good. I've alphabetized it and separated the fillings from the cakes (putting filling suggestions on most of the cakes), so you're safe to re-print it now. But then, tomorrow there might be 5 new flavor ideas...

What I'll do from now on is add a date at the bottom of the file with any new change included. That way, you can check anything you might've missed the last time you looked (or printed). For instance, today I updated my Orange Dreamsicle and added bobwonderbuns recipe, so I'll make a note at the bottom of the doc.

This link gives you some ideas of how many pans of various sizes the WASC recipe fills (serves 40-50)http://www.recipezaar.com/White-Almond-Sour-Cream-Wedding-Cake-69630

I modified the graham cracker cake to include fievel's honey suggestion, and I added bobwonderbuns cheese danish filling....

Macsmom...on the link that is attached to your postings, I see that it is your entire recipe list. Are you adding and modifiying it as you get new ideas??? I have your old list, when this thread started and I see it is a bit different. Also, how much does the batter fill?

I am constantly updating the file - everytime there is a new recipe or flavor idea, or when someone has made a recipe and suggested improvements.

Right now I think we're pretty good. I've alphabetized it and separated the fillings from the cakes (putting filling suggestions on most of the cakes), so you're safe to re-print it now. But then, tomorrow there might be 5 new flavor ideas...

What I'll do from now on is add a date at the bottom of the file with any new change included. That way, you can check anything you might've missed the last time you looked (or printed). For instance, today I updated my Orange Dreamsicle and added bobwonderbuns recipe, so I'll make a note at the bottom of the doc.

This link gives you some ideas of how many pans of various sizes the WASC recipe fills (serves 40-50)http://www.recipezaar.com/White-Almond-Sour-Cream-Wedding-Cake-69630

OMG...thank you soooo much. This list is amazing!!! And if I want to make half the recipe, I just half the ingredients...correct? Sorry, If this has been asked already?

I added some strawberry compound and some bubble gum extract that I got from amoretti. The house smelled like strawberry bubblgum. My kids LOVED it.I think it's going to be a big hit at this kid's birthday party.

Bubblegum compound? I'm jealous. Sounds nummy!

I made strawberry cake using the strawberry daquiri mix (2 cups with 2/3 c water) - the cake came out perfectly and smells wonderful! Like real strawberries, not fake-cake-mix strawberry (I used white cake mix).

No matter how hard I try, I can't find a white cake mix anywhere.I use DH because it's the only cake mix that's non-dairy. But the closest thing they have to a white cake mix is a yellow one. I've never had a problem with it. It always bakes up nicely.The thing is that the yellow cake mix flavor overpowers every single flavor you put in it. So most of the time I find myself putting double the extracts that are needed for a specific flavor.

I am making an Amoretto Latte cake for this weekend. I baught some disarono for the flavoring. Since I can't use amoretto dairy creamer (my favorite) I figure that I can use the liquer and add some coffee flavor to my DH yellow cake.Got any ideas for this recipe?

I just want to say "Thanks" to MacsMom. I've been copying and pasting your recipes for the past 50 pages!! I absolutely love all the flavors, your hard work, and the fact that you would share with us!! So, THANKS!! And, I live in Turlock!! We're like neighbors!! Too cool!!

Vicki

I agree- I have been reading for days trying to catch up- mind you I am doing this at work.... Shhhhh dont tell.... But I really do appreciate your help as well as all of the ladies who so willingly contribute. Thanks again.....

Mmmmm Snickerdoodle...one of my favorite cookies! That would be a yum cake! I'm making one of the wonderful flavors tomorrow night for company...now the question is which one to try first!

The cake doctor has a great recipe for this... If by the time I make it to the end of this thread and dont find it- I will have to crack my book out and type it in for you. But it is one of my neices favorite- everytime she comes to visit she request one.

I noticed in your mock cheesecake filling that you mentioned mixing the pudding into Bettercreame- But it mentioned it being whipped. Do I need to whip the Bettercreame before I add the pudding- or can I mix the pudding and bettercream- and then whip it into the cream cheese.

Hopefully you understand my question.

I made this the other day and wasn't sure either, so I added the pudding to the liquid bettercream. I had tried adding pudding to the whipped bettercreme before, it didn't turn out well for me. But I can tell you it came out fine and tastes oh so good!

I was wondering if anyone has used International Delight's Belgian White Chocolate Macadamia creamer? I'm wondering if it has a good white chocolate flavor or a nutty flavor. Might be good to use in a white chocolate cake

I also have seen the following (you might ck your stores)

Dark Mayan Chocolate--w/ the international coffee drinks

100 %Pina Colada Juice--think Dole makes it

ETA: you can print coupons for the creamer off the ID or Coffee mate sites.

I must confess that when I heard Mary Alice from CCC talking about how delicious the Pistachio-Cardamom cake was, I thought she said: Pistachio-Caramel I never heard of Cardamom before, so forgive me,I started putting together my own recipe combining the best elements of a pistachio cake and a caramel cake.

It wasnt until you guys made reference to that cake that I realized I misunderstood, but since most pistachio cake recipes I found online included cardamom I decided I might as well add it to my pistachio-caramel recipe; plus I already had set on my mind that caramel ice cream topping on a cake would be a great element.

I bought cardamom seeds on Ebay and grind them myself and sifted it before adding to the mix.I paid $6.99 for 4oz. including shipping.

Cardamom is amazing, the smell and the flavor is like nothing Ive tried before; sweet and savory.

*1 cup of sour cream*1 stick of butter (at room temp.)*1/4 cup of veg. oil*1/3 cup of cream cheese at room temp. (*I always add cream cheese to my WASC recipe, you can omit this if you want, I just love the richness that it adds to the cake)*1/4 cup of brown sugar

*Cream these ingredients in the mixer for about 3 mins. or until completely blended together.

*Mix together all liquids and alternate with dry ingredients into the mixer.

*1 cup of chopped pistachios (*dont forget the pistachios! add them to the mix a the very end)

Of course you can always do your normal pistachio-cardamom version of the WASC cake instead of my hybrid: pistachio-cardamom-caramel, but all I have to tell you is that this recipe is absolutely out of this world.

Macsmom.....I wanted to try the kahlua or white russian cake but wanted to omit the alcohol. What can I use in place of alcohol for the kahlua cake?? In the white russian I read that you can just replace the alcohol with creamer and water, but what is the ratio? Do I just add the required amount of creamer and replace the alcohol amount with water???

Macsmom.....I wanted to try the kahlua or white russian cake but wanted to omit the alcohol. What can I use in place of alcohol for the kahlua cake?? In the white russian I read that you can just replace the alcohol with creamer and water, but what is the ratio? Do I just add the required amount of creamer and replace the alcohol amount with water???

You can use LoRann keoke coffee flavor to replace the Kahlua. You would use 2 cups of mudslide favored coffee creamer or drink mix (if you can find one that isn't pre-mixed) and 2/3 c water. Then add 2 drams of LoRann keoke coffee. You would do the same in both recipes, actually.

Macsmom.....I wanted to try the kahlua or white russian cake but wanted to omit the alcohol. What can I use in place of alcohol for the kahlua cake?? In the white russian I read that you can just replace the alcohol with creamer and water, but what is the ratio? Do I just add the required amount of creamer and replace the alcohol amount with water???

You can use LoRann keoke coffee flavor to replace the Kahlua. You would use 2 cups of mudslide favored coffee creamer or drink mix (if you can find one that isn't pre-mixed) and 2/3 c water. Then add 2 drams of LoRann keoke coffee. You would do the same in both recipes, actually.

Thanks Macsmom, your the best If I want to half the recipe do I still use the full 2/3 water or half of that? I tried the orange dreamsicle, but I used rainbow sherbet instead of orange and it was still a hit!! It was soooo yummy!!

Coffee-Mate sent me a link for a $1.00 coupon for ONE (yep you dont have to buy two containers). Thought we all could use it:

http://www.coffee-mate.com/getyourcoupon/default.aspx?source=10079065

Note: I just printed mine, if it asks you to download "windows coupon printer" dont worry its legit - you'll see the coupon prints out nicely. Expires 4/25 (yep I will be printing this more than once). Mine even printed with a "Hazelnut Biscotti Chocolate Custard" recipe.

Did you all know that there is a cake recipe (and other desserts) on coffee-mate's website? Heres their Mocha Dream cake recipe:http://www.coffee-mate.com/Recipes/top/MochaDreamCake.aspxit uses vinegar...how about that...I wonder what the science behind that is....cut the sweetness...helps with the rise?